Slow Cooker Beef Short Ribs (Printable Version)
Tender beef short ribs simmered in red wine and aromatics, finished with a rich savory sauce and vegetables.
# What You Need:
→ Meats
01 - 3.3 lbs beef short ribs, bone-in
→ Vegetables
02 - 1 large onion, chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 cup beef broth
07 - 1 cup dry red wine
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
→ Spices & Herbs
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
→ Optional for thickening
15 - 2 tablespoons cornstarch mixed with 2 tablespoons water
# How To Make:
01 - Rub salt and black pepper evenly over all sides of the beef short ribs.
02 - In a large skillet over medium-high heat, brown the short ribs on each side for 2 to 3 minutes. Transfer browned ribs to the slow cooker.
03 - Add onion, carrots, celery, and minced garlic to the same skillet. Sauté for 3 to 4 minutes until beginning to soften. Transfer vegetables to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until incorporated.
05 - Place thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, until ribs are exceptionally tender and the meat easily separates from the bone.
07 - Remove thyme, rosemary sprigs, and bay leaves. Skim any excess surface fat as needed.
08 - If a thicker sauce is desired, mix cornstarch with water and stir into the slow cooker. Set to HIGH and cook for 10 to 15 minutes until the sauce has thickened.
09 - Arrange hot short ribs with sauce and vegetables on plates and serve immediately.
# Expert Advice:
01 -
- Let the slow cooker work its charm—it makes the house smell incredible and delivers unbeatable tenderness with no effort.
- This is the kind of dish that feels much fancier than it is, perfect for impressing with minimum stress.
02 -
- Once I rushed the browning step and the flavor just wasn’t the same—don’t skip it, no matter how tempting.
- Trying to substitute dried herbs one rainy day left me wishing I had just gone to the store—fresh herbs really do matter here.
03 -
- If fat floats to the top, just use a spoon to skim it off for a cleaner sauce.
- A splash of extra Worcestershire sauce at the end wakes up all the flavors in the sauce.